Roast Beetroot & White Bean Dip
With the earthy flavour of roast beetroot and creamy white beans blitzed together with sharp Forvm Cabernet Sauvignon vinegar, serve this fabulous dip with Sardinian charcoal parchment crackers as a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sabato.co.nz.
Cooking tools:
- Food processor
- Oven
- Aluminum foil
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Serving bowl
- Refrigerator
Ingredients
- 2 small beetroot, scrubbed
- Extra virgin olive oil (EVO)
- 1 clove garlic, crushed
- 1½ cups El Navarrico large white beans, rinsed and drained
- 2 tsp Capirete 20-Year Sherry Vinegar
- Salt
- freshly ground black pepper
- 2 Tbsp toasted Pinoli pine nuts, to serve
- 1 Tbsp flat leaf parsley leaves, to serve
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